Deviled Eggs with Cajun-Spiced Walnut “Crumb” Topping

Name: Deviled Eggs with Cajun-Spiced Walnut “Crumb” Topping
Prep time: 10 min
Total time: 10 min
Ingredients: 8 eggs, hard-boiled, large; 2-3 tablespoons mayonnaise (can be reduced fat); 1-2 teaspoons mustard, prepared, to taste; 1/8 teaspoon salt; Optional: 1-2 tablespoons chives, very finely minced; 1 recipe Cajun-Spiced Walnut “Crumb” Topping

Serves

Meal

Brunch Lunch

Description

This is not your typical cocktail party deviled egg! It is more like a brunch or lunch entrée.

Ingredients

8 eggs, hard-boiled, large
2-3 tablespoons mayonnaise (can be reduced fat)
1-2 teaspoons mustard, prepared, to taste
1/8 teaspoon salt
Optional: 1-2 tablespoons chives, very finely minced
1 recipe Cajun-Spiced Walnut “Crumb” Topping

PREPARATION

Peel the eggs, and halve them lengthwise. Pop out the yolks, and transfer to a large dinner plate. Add 2 teaspoons water, and begin to mash with a fork. As you mash, add the mayonnaise, mustard, salt and pepper. Continue to mash until very smooth. Alternatively, use a food processor.
Carefully and slowly, use 2 teaspoons to fill each egg white cavity with the filling, distributed evenly among them. Lavishly sprinkle the topping all over the filled eggs, and serve cold or cool – plain, on toast, or on a salad.

NUTRITION

Calories: 393 cal
Total Fat: 33 g
Polyunsaturated Fat: 16 g
Cholesterol: 424 mg
Sodium: 421 mg
Carbohydrates: 7 g
Dietary Fiber: 2 g
Protein: 17 g